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Christina McKenzie

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This had fabulous taste - but I didn't have the chipotle in adobo sauce... so i improvised.. I added 1tbsp of crushed chipotle and added extra wine, whorchestire, some vinegar and oregano to add some boost. I found the sauce very runny and wasn't thickening to my liking.
so i took the shrimp out once cooked and added some heavey cream to thicken it. it was delcious.
i would double the ingredients next time to make more sauce.
great flavours!

this was a great, easy to make recipe. i didn't have fresh spinach, so i used a box of frozen chopped spinach, sauteed it seperatly with garlic and butter. i put the spinach on the plate first and topped it with the chicken and then the mushroom mixture. my husband loved it. it's going to be a new 'company's coming recipe'. thanks for all the tips!

the best cornbread i've made so far - and i've tried quite a few recipes! only change i made was that i threw the frozen corn in the microwave to defrost it and then into the blender (added the milk/cream) and puree'd it. i wasn't keen on the idea of having corn chunks in my bread. it came out great! only 25 minutes in the skillet in the oven! i also heated up the skillet (greased) first - as i had read this in another recipe... oh and i only added one tsp of vanilla vs. the 3 as i had read other reviews and it was sweet enough! great bread!!! i'll be making this one again and again.